Here’s a mouthwatering look at a homemade lasagna—layered, cheesy, and utterly irresistible. Want that on your dinner table? Here’s a well-rounded, classic lasagna recipe that brings together tradition, versatility, and a touch of modern ease:
Classic Lasagna – Comfort Food at Its Finest
1. Authentic Lasagne alla Bolognese
Rooted in Northern Italy’s Bolognese tradition, this version layers fresh egg pasta sheets with rich ragù, creamy béchamel, and plenty of Parmigiano cheese—but no mozzarella (Southern versions often add it). (Recipes from Italy)
Ingredients (8 servings):
- Ragù (Bolognese sauce): ground beef (300 g), pancetta (150 g), tomato passata (~300 g), finely diced carrot, celery, onion, white wine (100 ml), milk (100 ml), meat broth (300 ml), olive oil, salt & pepper.
- Béchamel: milk (1 liter), butter (100 g), flour (100 g), salt & nutmeg.
- Assembly: fresh or no-boil lasagna sheets (12), grated Parmigiano. (Recipes from Italy)
Steps:
- Ragù: Sauté pancetta and veggies, brown meat, add wine, simmer with tomato, then broth; finish with milk.
- Béchamel: Make a roux with butter and flour; whisk in milk until thick, season.
- Layer in 13×9 inch pan: béchamel → sheets → ragù → béchamel → Parmigiano; repeat (~5 layers). Top with Parmigiano. Bake at 190°C (380°F) for ~30 min. Let rest 10 min before serving. (Recipes from Italy)
2. More Common “American-Style” Classic Lasagna
This version blends meat sauce with ricotta, mozzarella, and Parmesan—great for family gatherings.
Assembly Order: Start with Bolognese sauce, then 3 pasta sheets → béchamel → mozzarella & Parmesan. Repeat layers (~5), ending with cheese for a golden top. (Delish)
Storage Tips:
- Make ahead: Assemble and chill overnight.
- Fridge shelf life: up to 5 days.
- Freezer: up to 1 month—thaw in fridge before baking. (Delish)
3. Celebrity-Inspired Twist: Valerie Bertinelli’s Mom’s Recipe
A nostalgic comfort version with no-boil noodles for ease. Features lean ground beef, Italian sausage, garlic, onion, oregano, tomato paste, and strained tomatoes. Cheese layer combines ricotta, mozzarella, Parmesan, eggs, and herbs.
Baking: Layer in a 9×13″ dish; bake at 375°F for 45 min covered, then 15 min uncovered for that golden top. Let rest for 15 min to set. (EatingWell)
Tips: Use whole-wheat noodles, add spinach for nutrients, or adjust spice with different sausage or red pepper flakes. (EatingWell)
Quick Comparison
| Style | Sauce Type | Cheese Layers | Highlights |
|---|---|---|---|
| Bolognese (Italian) | Ragù + béchamel | Only Parmigiano | Traditional, rich, no mozzarella |
| American Classic | Meat sauce | Ricotta, mozzarella, Parmigiano | Cheesy, crowd-pleasing, adaptable |
| Valerie Bertinelli’s | Meat + no-boil noodles | Ricotta, mozzarella, Parmesan | Easy, nostalgic, customizable |
Your Choice, Your Way!
- Craving true Italian flavor? Try the Bolognese-style.
- For cheesy indulgence and familiar comfort, go with the American classic.
- Want simplicity with ease and taste? Bertinelli’s version, with no-boil noodles, is a winner.
Let me know if you’d like a printable recipe card, tips for vegetarian tweaks, or suggestions on sides and wine pairings—happy to help elevate your lasagna night!